Thursday, March 31, 2016

Easy Nutty Toffee

Easy Nutty Toffee
My cousin Ann Baker shared this "Tried and True" recipe. 
Melt 6 T butter in large skillet.
Add 2 C sugar
2/3 C water  
5 cups nuts, any kind or mixture
Cook over medium heat about 5 mins stirring often. 
Add 5 cups nuts - unsalted but any kind. Can be all cashews. I added peanuts, pine nuts, walnuts and pecans. In second batch I added 1/2 cup dried cranberries. 
Continue to stir until mixture darkens and liquid is mostly absorbed, about 15 or more minutes.
Remove from heat and quickly stir in 
2 teaspoon nutmeg, 
2 teaspoon cinnamon  
1 or more tablespoon sea salt.
Quickly pour into greased cookie sheet, thinning out layer with wooden spoon. 
Allow to dry several hours. Makes about 8 cups.

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